Blackened Salmon Cauliflower Asparagus soup

1 serving lean and green

Ingredients

• 5 oz cooked salmon (1 lean)
• 90 grams of cooked asparagus (1 green)
• 124 grams of cooked cauliflower (2 greens)
• 1/2 cup of low sodium chicken broth (1 condiment)
• 1 cup of water
• 1 wedge of light laughing cow cheese (1 condiment)
• Black pepper
• Ancho Chile powder (smaller)
• Onion powder (medium)
• Garlic powder (small)
• Curry powder (large)
• Green onion to top at finish (very small)

Note: I don’t have measurements for dried spices and green onion. I put which ones to use more, less, or medium amounts of.

Directions

1. Add chicken broth and water to medium sauce pan and bring to a boil and add cauliflower. Once it comes to a boil again, reduce temp to medium low to cook down to a stew consistency. Once thicker, add a wedge of laughing cow cheese and simmer.
2. Rub black pepper and ancho Chile powder to both sides of salmon.
3. Spray olive oil or avocado oil to cast-iron skillet and cook salmon. Let it rest while cooking asparagus in same skillet or air fryer with spray oil until crispy.
4. Put soup in a bowl topped with asparagus and then salmon.
5. Finish with green onion. Enjoy!